Doesn't that look yummy? Ok so may-be not.
I always use my pressure cooker when making stock because it is much faster and doesn't use nearly as much propane as simmering the stock for hours.
The bones, onion, carrots and a little sage go in the pressure cooker (no celery; Phil hates it) and it is all pressure cooked for 25 minutes.
Afterwards I strain out the veggies but save any little pieces of meat and leave them in the stock (Oh, I save the veggies and they go in the soup bag in the freezer as well). I put it in jars and either freeze it or can it for 25 minutes in the pressure canner.
This batch yielded 5 quarts of stock.
Here are also a few Easter pictures. My grandson and my son and his wife.
He has been a serious car lover for the past year. He really doesn't care about any of his other toys anymore.
Ok, the picture of my son and his wife won't load. Took me two tries to get the one of Christian to load so I guess I'll have to try again later.